TOMATO AND CARROT SOUP RECIPES

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ROASTED TOMATO SOUP RECIPE | BBC GOOD FOOD



Roasted tomato soup recipe | BBC Good Food image

Luxuriously smooth, this blended cream of tomato soup is packed full of rich Italian flavours

Provided by Barney Desmazery

Categories     Lunch, Soup

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 1 hours 20 minutes

Yield 4

Number Of Ingredients 13

1kg very ripe tomatoes
pinch golden caster sugar
1 tbsp balsamic vinegar
3 tbsp olive oil
1 large onion , chopped
1 carrot , finely chopped
sprig of thyme and 2 fresh bay leaves, tied together
2 garlic cloves , chopped
1 tbsp sundried or normal tomato purée
600ml vegetable stock
2 tbsp mascarpone cheese (or use double cream as alternative)
best quality extra-virgin olive oil
fresh thyme

Steps:

  • Heat oven to 170C/150C fan/gas 3 - 4. Bring a pan of water to the boil and get a bowl of iced water at the ready. Cut a small slit in the bottom of each tomato then plunge into boiling water in batches for 10 secs then lift out into the iced water. Drain and peel the tomatoes then halve and place on a baking tray cut side up. Sprinkle with salt, pepper and the sugar. Drizzle with the vinegar and 1 tbsp of the olive oil. Roast the tomatoes for 1hr until semi-dried and set aside.
  • Heat the remaining oil in a large saucepan and cook the onion and carrot gently for about 10 mins until very soft. Add the tied herbs and garlic and cook for a minute more. Stir in the tomato purée then tip in the roasted tomatoes and any juices from the tray. Pour over the stock and season with salt and pepper. Bring to the boil then turn the heat down and simmer for 10 mins.
  • Remove the tied herbs and discard. Add the mascarpone then take off the heat, blitz well with a hand blender. If you want a smoother soup then it can be sieved but this isn’t really necessary. The soup can now be cooled and kept for 3 days in the fridge or frozen for up to 1 month. For a dinner party, serve the soup with a sprig of thyme and a drizzle of good quality olive oil.

Nutrition Facts : Calories 237 calories, FatContent 16.2 grams fat, SaturatedFatContent 5.8 grams saturated fat, CarbohydrateContent 18.2 grams carbohydrates, SugarContent 16.1 grams sugar, FiberContent 5 grams fiber, ProteinContent 4.4 grams protein, SodiumContent 0.5 milligram of sodium

CARROT BROCCOLI SOUP RECIPE: HOW TO MAKE IT



Carrot Broccoli Soup Recipe: How to Make It image

This soup is a staple at our house. It's easy, fast, nutritious and so yummy! —Sandy Smith, London, Ontario

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 10

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 tablespoon butter
3 cups fresh broccoli florets
3 cups fat-free milk, divided
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons all-purpose flour

Steps:

  • In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened.

Nutrition Facts : Calories 168 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 633mg sodium, CarbohydrateContent 24g carbohydrate (15g sugars, FiberContent 4g fiber), ProteinContent 10g protein. Diabetic Exchanges 2 vegetable

More about "tomato and carrot soup recipes"

CARROT BROCCOLI SOUP RECIPE: HOW TO MAKE IT
This soup is a staple at our house. It's easy, fast, nutritious and so yummy! —Sandy Smith, London, Ontario
From tasteofhome.com
Reviews 3.1
Total Time 35 minutes
Category Lunch
Calories 168 calories per serving
  • In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened.
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